I’ve been a little busy lately, so I haven’t had any time to work on the Cooking Through Stacy’s Stash series – so I think I’m gonna put that on hold. Instead, over the next few weeks I would like to share with you some recipes I’ve been working on that our family (and other families) really love. Specifically today, I’m going to tell you how to cook steel cut oats and how to make them a bunch of different ways.
One of the most popular recipes here is my Basic Baked Overnight Oatmeal. It’s been a family favorite here for years and I’m glad that you all love it just as much as we do. Using that basic recipe, you can make approximately 1.5 million tweaks and make it different almost every time! I love variety. 🙂
I have really come to love using steel cut oats. I like the texture once they are fully cooked – note, FULLY COOKED…not cooked until they taste like you’re eating paste, which is easy to do with those. Since we love my Fruity Baked Steel Cut Oats, which are actually individual servings, I knew I could probably make a big pan full like I do with my other recipe – and sure enough, it works great.
Like I noted with my Fruity Baked Steel Cut Oats, sometimes these can take longer to cook than others – so the general rule, like with most everything, is “cook until done.” That way I cover my hiney when yours takes 40 minutes and mine is done in 30. Gotta keep my behind covered – no one like seeing naked butts. 😉
These soak overnight to help cut down on the cooking process the next morning. I just mix them up before bed in a bowl – cover it, stir the next morning and pour into a baking dish. If you want to double this recipe, you could use a 9×13 pan instead of an 8 inch like I used.
To dress them up, here are some great add-in options: pumpkin, fruit, nuts, nut butters, chocolate chips, dried fruit, etc. I also like to serve mine with toppings – usually maple syrup is our go-to, but we also like sweetened yogurt and peanut butter.
So, here you have it! I hope you all enjoy this as much as we do – and as much as you like the rolled oats version. 🙂
Basic Baked Steel Cut Oats
- 1 cup steel cut oats
- 1 ½ teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 2 cups milk
- 1/3 cup honey
- 2 eggs
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla
- Optional Add-Ins
- Toppings: yogurt, jelly, syrup, cream cheese, milk, etc.
- Combine milk, honey, eggs, coconut oil, and vanilla.
- Stir in oats, baking powder, cinnamon, and salt.
- Cover and refrigerate overnight.
- Stir mixture gently and pour into greased 8-9 inch baking dish.
- Bake at 375 for 40-45 minutes or until oats are tender and liquid is absorbed.
- Serve with toppings.
Yield: 4 servings
Miz Helen says
March 1, 2014 at 3:50 pmHi Stacy,
I would love waking up to this awesome breakfast! Thank you so much for sharing with Full Plate Thursday and have a great weekend.
Come Back Soon!
Miz Helen
maria @ close to home says
March 1, 2014 at 1:48 pmI have never seen a recipe like this will have to try it sometime Thanks for linking up to Friday Frenzy this week hope to see you again next week
Chrystal M. says
February 28, 2014 at 3:09 pmI’ve done overnight oatmeal, porridge style oatmeal, crockpot oatmeal, and of course stove top. I have never thought about baking it. This looks like a lot of fun and an interesting way to eat oatmeal. I can see a drizzle of raw honey or pure maple syrup with some fresh fruit on top! Thanks for sharing this.
megin says
February 25, 2014 at 10:55 amGreat idea! I LOVE Steel Cut oats. I’ve pinned to try this later.
I found you over at Table for Seven’s Link Party.
I’d love it if you’d consider sharing at Brag About It | Link Party at VMG206!
http://www.vmg206.com/2014/02/brag-about-it-link-party-no-43-vmg206.html
~ Megin of VMG206
Rebecca says
February 18, 2014 at 9:58 pmI was thinking about making this tonight and baking in the morning. But all I have is 100% whole grain oats. Will that work? I don’t want to go to the store if I can help it lol
myersbr2 says
February 19, 2014 at 9:16 amThe consistency will be pretty different if you don’t use steel cut oats. However, I have several recipes on the blog for various versions based on the oats you have. One or two are linked in this post.
Jenny K. says
February 18, 2014 at 11:34 amI just made your fruity steel cut oats this morning. My family loves them & prefers them over regular rolled oats. We love to use apples & cinnamon or blueberries & raspberries as our fruit choice. Maple syrup is #1 with my bunch. Thanks for sharing the new recipe, adding it to my cookbook today! 🙂
Stacy says
February 18, 2014 at 3:58 pmI am with you on the maple syrup!
Steph says
February 18, 2014 at 11:28 amThank you! I bought Steel-cut oats but have been “unsure” of how to cook them right. Do you use regular milk or almond milk? Also, what kind of honey do you use?
Stacy says
February 18, 2014 at 3:58 pmI use raw honey….local when I can find it. I have several steel cut oats recipes – search for Crock Pot Steel Cut Oats too. 🙂
We use regular milk – sometimes I use almond milk.